If you remember I did a cooking show back in the day on YouTube called Gluten Free with Alex T. (catchy I know) feel free to binge watch if you want.
For me, it was the perfect platform for me to be able to combine my cooking skills with my love of comedy. I love joking around, especially in the kitchen and I simply LOVED every recipe and story we were able to tell on the show. I am not sure if I am just feeling nostalgic today, or trying to relive “my glory days”, but I watched some of my old episodes and wanted to post some of my favorite ones.
My recipe for Gluten Free Peanut Butter Cake with a Berry Merlot filling, combines two of my other favorite things- cake and wine. It’s an adult spin on a classic peanut butter and jelly sandwich, that is safe for kids to indulge in too!
It’s everything I want in a cake, it’s rich, not overly sweet and the perfect combination of peanut butter and jelly.
Below is the episode! I hope you enjoy!
Gluten Free Peanut Butter and Merlot Berry Cake w Peanut Butter Cream Cheese Frosting
(makes 1 BIG ASS CAKE)
4 1/4 cups AP Gluten free flour
- 4 teaspoons baking powder
- 2 teaspoons salt
- 2 ½ cups of sugar
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup creamy peanut butter
- 4 large eggs
- 4 teaspoons vanilla extract
- 1 tsp cinnamon
- 2 cups unsweetened almond milk (or regular milk)
- 1/2 cup honey
- 1/2 cup merlot
- 24 oz frozen or fresh berries
- zest of 1 small lemon
- 2 tablespoon cornstarch dissolved in 2 tablespoons water
- 1 (8 ounce) packages of low fat cream cheese
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 2 ½ cups powdered sugar
- 2 tablespoon milk
- Preheat oven to 350 F. Sift flour, baking powder, and salt into a medium bowl; set aside. In the bowl of a stand mixer, beat sugar, 1 cup butter and peanut butter until creamy. Crack eggs into a small dish and add vanilla. Add the eggs one at a time to the butter , scraping down the sides of the bowl as needed. While the mixer is on low, add the milk and flour in alternating batches, starting and ending with flour.
Butter and flour 2 9 inch cake pans. Divide the batter evenly between pans.
Bake until golden brown and a toothpick inserted in the center of each cake comes out clean, 25-30 minutes.
Cool cakes 5 minutes. Invert on rack, remove pans and let them cool to room temperature.
Make the filling:
- In a medium sauce pan add all the ingredients except for the cornstarch.
- Allow all the ingredients to come to a boil and the sugar to melt. In a small bowl whisk the cornstarch with the water to create a slurry. Slowly pour ½ the slurry into the berry mixture. Allow it to thicken. If it’s still thin, add the rest of the slurry in small increments until you get a thick jam like consistency.
Remove from heat and allow to cool completely.
Mix together cream cheese peanut butter until smooth. Add vanilla and powdered sugar, 1 cup at a time, along with the milk and beat until it’s spreadable consistency.
To assemble slice cake in half and spread the berry mixture on bottom layer. Place top on, and frost the outside with peanut butter frosting.